Lemon Cream Puffs with Mascarpone Filling

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Heat Liquid Ingredients:

In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar.Heat until the butter has completely melted.

Add Flour:

Add 120 grams of flour to the saucepan and cook over medium heat for 2 minutes, stirring constantly until the dough pulls away from the sides of the pan and forms a smooth ball.

Cool and Add Eggs:

Let the dough cool for 5 minutes.

Add eggs one at a time, mixing well after each addition until the dough is smooth and has a consistency that slowly pulls away from the spoon. Depending on the size of the eggs, you may need 3-4 eggs.

Bake the Choux Pastry:

 

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